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The image is a step-by-step diagram of the cheese-making process. The first step involves refrigerated milk at 4°C, step two is the pasteurization at 63°C for 30 minutes to kill bacteria, which is then cooled to 30°C and pumped in step three. Next, coagulant such as rennet is added, and after 30 minutes, the whey is separated from the curds, which are cut into grains. Finally, cheese is produced.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram depicts the cheese-making process.
Overall, there are five main stages, which begin from warming milk to cheese.
To begin with, pour the warm milk into the refrigerated vat with a temperature of 4 degrees Celsius. That is followed by the pasteurization step with 63 degrees Celsius, which is done for 30 minutes to kill bacteria. To pump into the tank, the milk is cooled to 30 degrees Celsius. Afterwards, the milk is started to ripen milk. After 30-60 minutes, the coagulant is added to the milk. In the four step, this mixture is stirred into whey and gradually becomes curds. The process is performed in 30 minutes. The final step, the curds is cut into grains and the product is cheese.
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